Mascarpone, pear, and caramel delight

Name: Mascarpone, pear, and caramel delight
Ingredients: Base: 300 g ladyfingers 150 g melted margarine 1 teaspoon almond essence Cream: 300 g mascarpone 100 ml liquid cream 3 sheets of gelatin 100 g sugar 80 g margarine at room temperature Pears: 5 pears g

Dessert - Mascarpone, pear, and caramel delight by Marilena C. - Recipia

The mascarpone, pear, and caramel delight is prepared without baking and assembled in a 23 cm round mold. It features a simple base made of ladyfingers, a smooth mascarpone and gelatin cream, pears flavored with cinnamon, cloves, and Amaretto, with caramel added at serving. It is important that the pears are cooked just until they soften, without breaking apart, and that all components are cold before assembly. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: not specified; no baking involved Servings: number not specified; the dessert is prepared in a 23 cm mold Difficulty: medium Recipe type: no-bake dessert, with fruit, mascarpone, and caramel Ingredients For the ladyfinger base 300 g ladyfingers 150 g melted margarine 1 teaspoon almond extract For the mascarpone cream 300 g mascarpone 100 ml liquid cream 3 sheets of gelatin 100 g sugar 80 g margarine at room temperature For the pears 5 pears Ground cinnamon, to taste 2 cloves 1 lemon 70 ml Amaretto liqueur A little water For the caramel 150 g sugar 100 ml liquid cream 1 teaspoon instant coffee 1 tablespoon Amaretto liqueur Margarine, quantity not specified in the original recipe Instructions 1. Prepare the pears Peel the pears and cut them in half. Then, slice each half thinly without separating the slices too much. Place the pears in a pan along with the cinnamon, cloves, sliced lemon, Amaretto liqueur, and a little water. Cook them until they soften but remain whole and retain their shape. If the liquid reduces too much before the pears are ready, add a little more water. Once softened, let the pears cool completely. Before assembling the dessert, remove the lemon slices and cloves. 2. Prepare the cream Soak the gelatin sheets in water. Once hydrated, drain them well. Gently heat the 100 ml of liquid cream, then dissolve the gelatin in the warmed cream. There’s no need for the cream to boil. Allow the mixture to cool. In a separate bowl, mix the softened margarine with the sugar. When the cream and gelatin mixture has cooled, gradually add it to the margarine and sugar mixture and blend well. Incorporate the mascarpone and mix until you achieve a smooth, glossy cream. Set the cream aside until you prepare the ladyfinger base. 3. Prepare the ladyfinger base Crush the ladyfingers and mix them with the melted margarine and almond extract. The mixture should be well combined and easy to press into the mold. Line the bottom of the mold with a circle of parchment paper. Place about three-quarters of the ladyfinger mixture in the mold and press it down with your hand to create an even layer. Keep the remaining mixture for the top. This will not be pressed but will be sprinkled on top like crumbs. 4. Assemble the dessert Pour the cream over the ladyfinger layer and gently level the surface. Sprinkle the remaining ladyfinger mixture over the cream without pressing it down. It’s enough to distribute it unevenly, like a crumb layer. Arrange the cooled pear slices on top. Remove the lemon and cloves first, then distribute the pears as desired. 5. Prepare the caramel Place the sugar in a saucepan and let it caramelize. Watch it closely, as the sugar needs to turn caramel color without burning. Dissolve the instant coffee in a tablespoon of water. Pour the mixture over the caramel along with the liquid cream. Be careful when adding the liquids, as the caramel is very hot and may splatter. Mix well until the mixture is homogeneous. Remove the saucepan from the heat, add the Amaretto liqueur and margarine, then mix again. The amount of margarine used in the caramel is not specified in the original recipe, so it cannot be completed without altering the recipe. 6. Serve the dessert The caramel should be poured on top only at the time of serving. It is not recommended to add it beforehand if you want to maintain its original color. The dessert can be stored in the refrigerator along with the caramel and will remain good, but the caramel may change color. For a better appearance, keep it separate and add it when slicing the dessert. Why I make the recipe often I love that this dessert doesn’t require baking and can be prepared in stages. The pears can be done first, and the cream and base can be assembled once they have cooled. The texture is delightful due to the combination of the pressed ladyfingers, the smooth mascarpone cream, and the soft yet whole pears. Tips and variations Tips Allow the pears to cool completely before placing them over the cream. If they are warm, they can affect the consistency of the cream. Do not cook the pears until they are completely soft. They should be able to be lifted and placed without breaking. The caramel must be monitored continuously. Sugar quickly goes from caramelized to burnt, and the taste changes immediately. When pouring the cream over the caramelized sugar, do this carefully and mix well. The temperature difference can cause the caramel to temporarily harden. In the gelatin cream, the cream is heated just enough to dissolve the gelatin. The mixture should be allowed to cool before being added to the margarine and sugar. Substitutions The recipe uses margarine for both the ladyfinger base and the cream and caramel. The quantities for the first two components are specified separately: 150 g for the base and 80 g for the cream. For the caramel, the amount is not mentioned in the original source and should not be estimated. Amaretto liqueur is used for both the pears and the caramel. The original recipe does not provide a substitute and does not mention an alcohol-free version. Variations The pears are flavored with cinnamon, cloves, lemon, and Amaretto. To maintain the profile of the recipe, these ingredients can only be adjusted in intensity without changing the basic proportions. You can arrange the pears in ordered slices over the dessert or more irregularly, depending on the desired appearance. The reserved ladyfinger mixture for the top should be sprinkled, not pressed, to maintain a crumb-like appearance. Serving ideas Cut the dessert once the cream has set and add the caramel just before serving. The caramel can be poured over each slice or over the surface of the dessert, depending on when it is served. It is easier to keep the caramel separate when the dessert is not consumed immediately. This way, the appearance of the caramel can be checked before use. Frequently asked questions Is this dessert baked? No. It is a no-bake dessert. The base is made from crushed ladyfingers, melted margarine, and almond extract, and the cream is set with gelatin. Can I add the caramel before refrigerating the dessert? Yes, the dessert remains good even if stored in the refrigerator with the caramel on top. However, the caramel may change color. For a closer appearance to the original, it should be added at the time of serving. What should I do if the pears have too little liquid in the pan? Add a little more water, just as indicated in the recipe. The pears should soften without breaking, so it’s important not to let them cook until the liquid completely disappears if they are not ready yet. When can I assemble the cream over the ladyfinger base? After the cream and gelatin mixture has cooled and the pears are cold. The cream is made with mascarpone, margarine, sugar, and the cream and gelatin mixture, and then it can be used for assembly. Why is only part of the ladyfinger mixture placed at the base of the dessert? About three-quarters of the mixture forms the base layer and is pressed into the mold. The remainder is used on top of the cream and is sprinkled without being pressed, to remain crumb-like. Nutritional values The values below are estimates and depend on the brand of ingredients, the size of the pears, and the amount of margarine used in the caramel, which is not specified in the original recipe. The estimate is calculated roughly for 12 servings and cannot be considered exact. One serving may contain approximately 590-680 kcal, without accurately calculating the margarine added to the caramel. Protein: approximately 7-9 g Fat: approximately 35-45 g Carbohydrates: approximately 65-80 g Sugars: approximately 40-55 g Most of the calories come from ladyfingers, margarine, mascarpone, cream, and sugar. The caramel adds additional carbohydrates, and the final fat content also depends on the margarine used in its preparation. Storage and reheating The dessert should be stored in the refrigerator. Since it contains mascarpone cream, whipped cream, and gelatin, it is not suitable for being kept at room temperature for long periods. The caramel can be added before storage, but it may change appearance in the refrigerator. The more practical option is to keep it separate and pour it over portions when serving the dessert. It should not be reheated. If necessary, the caramel can be gently heated to become fluid again, but this should be done carefully to avoid burning it. The dessert itself is served cold.

Mascarpone, pear, and caramel delight

Tags

Categories